Kathie Oh's Recipe

pad thai

Category: entrees

1 16-oz package rice noodles
2 Tbsp peanut or canola oil
3 cloves garlic, minced
1 whole egg + 2 egg whites, lightly beaten
1/2 cup fish sauce
1/2 cup tomato sauce
1/4 cup sugar
1-3/4 cups water
2 cups mung bean sprouts
1/4 cup chopped fresh cilantro
1/4 tsp red pepper flakes (or more to taste)
1/2 cup chopped roasted peanuts
3-4 scallions (white part only), chopped fine
2 limes

In a large bowl, soak the noodles in cool water for 30 minutes (put a plate on top to keep the noodles submerged). In a large wok or frying pan, heat oil until hot but not smoking. Stir-fry garlic until it is fragrant, 15-20 seconds. Add the eggs, and stir-fry to scramble. When the eggs are set, add tomato sauce, fish sauce, sugar and water, and stir to combine until the sugar is dissolved. Add noodles, and cook 4-8 minutes, stirring occasionally, until the liquid is absorbed. Transfer to a serving bowl, and mix in the bean sprouts, cilantro, red pepper flakes, chopped peanuts and scallions, plus the juice of 1 lime. Stir to combine. Slice the remaining lime and use for garnish.